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A Crème Brûlée, in Cocktail Form

As @marshalledgar recently observed, there truly is a made-up food holiday for every day of the year. And according to the powers that be, today is National Crème Brûlée day! Why do we Americans celebrate a dessert that the French, Spanish, and British all claim to have invented, you ask?
Because it's PURE AMAZINGNESS. Delicate vanilla cream with a crunchy, crackling caramelized shell – come on, who wouldn't want to dedicate an entire day to singing its praises?
Not all of us have the time or tools to whip up a crème brûlée at a moment's notice (although you totally should, using my recipe here), so I've researched an easier way to get your fix this holiday: the Crème Brûlée cocktail. There are plenty of versions out there, but so far, this one seems the best and most accurate in flavor. That's thanks to the homemade "burnt sugar"-flavored simple syrup, to give the cocktail a true authenticity.
Give it a try tonight, and share your thoughts!

Crème Brûlée Cocktail

Original recipe by A. Huddleston of Cook In / Dine Out
To make this incredibly delicious drink of the gods, you will need:
1 oz. vanilla-flavored vodka (like Stoli Vanil)
1 oz. heavy cream
1 oz. vanilla burnt sugar syrup (see recipe below)
Assembling the cocktail is simple. Chill a martini glass in the freezer for at least 10 minutes. Stir the ingredients together, and then serve in chilled martini glass.
If you have a cocktail shaker, try shaking the ingredients together with ice, and then straining into the glass for a colder final product.

Vanilla Burnt Sugar Simple Syrup

To make the easy homemade syrup, you will need:
1 cup water
3/4 cup sugar
1/2 vanilla bean pod
1. Heat the sugar in a small (8-inch) frying pan over medium heat. Leave sugar undisturbed until it begins to melt and then stir sugar as in melts and caramelizes until all the sugar has melted and it is a dark amber color.
2. Meanwhile, add water to a saucepan. Cut the vanilla pod in half lengthwise and use a knife tip to scrape the vanilla beans into the water. Add the pod halves to the water and bring to a boil.
3. Pour the burnt sugar syrup into the boiling water (be careful of sputtering, you may want to stand back a bit). Continue boiling and stir to dissolve any hardened clumps of syrup. Set aside to cool. Strain when cooled and store in a container in the refrigerator.
I hope you all celebrate this lovely holiday with a sweet and creamy Crème Brûlée Cocktail. Enjoy!
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@shannonl5 But we don't have much of ginger-y drinks in Slovenia :(
How many languages do I speak? Slovene, English, Croatian, Bosnian and Serbian. I can get around with some German, Spanish and Italian as well. French is the language I would really like to learn. And you? @allischaaff
That's so cool @allischaaff I haven't really traveled outside the US. We have family that goes way back in the Bahamas, so we've been there millions of times. Not much else. I think the French language must be tough to learn and then speak. I can't imagine the difficulty of the Slovak language. If and when I get to Hungary, I will have to visit Slovenia to meet you and your sister and your friends @rodiziketan....and have some drinks!
And I'm remembering you said you weren't a huge fan of super spicy ginger beer right @rodiziketan hm... it's interesting because here ginger beer/soda is so innocuous.
You lived in France? @allischaaff That is so cool. I've never been to europe. My great great family is in Hungary. How close is Hungary to you @rodiziketan?
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